Savory Zucchini Bread II

‘Tis the season for all things zucchini!  Use up that bounty in this Savory Zucchini Bread with lemon.

I have been ‘gifted’ a couple of huge zucchini from my friends.  (Kidding guys!  I love being gifted things from the garden!!)  But.. it has kept me busy…what to do with all this zucchini???

I found the perfect answer in this Lemon Rosemary Zucchini Bread by Elise Bauer of Simply Recipes. I think the lemon, rosemary combination makes it a bit different than many other quick breads. It is quick to make, stores well, freezes well and tastes delicious! This recipe makes 2 good sized loaves so even better – 2 for the work of 1!!

I chopped my zucchini in the food processor. Do not chop too finely or it will be too watery. I wanted to up the lemon aspect after I made this the first time so I let my zucchini drain in a colander while I measured out the other ingredients.  Then I squeezed it with my bare hands to get some of the zucchini water out. That allowed me to add a bit of lemon juice to the batter.


This bread is wonderfully moist and filling.  I love it for breakfast or a snack.

This time of year is so wonderful as our fresh fruits and vegetables mature. I used fresh rosemary from my garden for this recipe. And… here is a bit of a news flash –   my husband and I are in the process of renovating a farm house in the Azores (Santa Maria Island)! You can grow your own lemons, limes, oranges, avocados, figs etc  there… so hopefully in another year or 2, I will be able to use my own lemons as well as rosemary!

But.. back to Canada – I am thinking pickles (maybe I will try zucchini pickles?), peaches, potatoes, tomatoes…. stay tuned – this is going to be a big month!

Sliced loaf of savory zucchini loaf with a pat of butter.

Savory Zucchini Bread II

No ratings yet
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 16 slices


  • 3 cups flour
  • 2 tsps baking soda
  • 1/2 tsp baking powder
  • 2 Tbsps fresh rosemary finely minced
  • 2 eggs
  • 1/2 cup unsalted butter melted
  • 1/4 cup olive oil
  • 1/2 tsp salt (leave this out if you are using salted butter)
  • 1 1/4 cup sugar
  • 1 Tbsp lemon zest
  • 3 cups zucchini roughly grated in food processor
  • juice of half a lemon optional


  • Preheat oven to 350 degrees. Spray two 4 X 9 loaf pans.
  • Whisk the dry ingredients and the rosemary together in a bowl.
  • In a large bowl beat the eggs till they are frothy, then beat in the sugar. Beat in the butter and oil, lemon zest, juice and zucchini.
  • Stir in the dry ingredients a cup or so at a time. Don't over mix - just stir until it is all evenly mixed.
  • Pour half the batter into each loaf pan and bake. Test with a tooth pick after 45 minutes since ovens can vary but I found I needed 50-55 minutes in my oven.
  • Let loaves cool 10-15 minutes, then loosed the edges with a knife and turn out onto a rack to finish cooling.


Nutrition assumes 8 slices per loaf.  
Per slice:


Calories: 239kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 234mg | Potassium: 98mg | Fiber: 1g | Sugar: 16g | Vitamin A: 261IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg
Savory Zucchini Bread II

Leave a Reply

Your email address will not be published.

Recipe Rating

Social Media Auto Publish Powered By :